3 cups Uncooked Rice
1- 1/2 pound Boneless Skinless Chicken Breast
Desired Seasonings, Such As Salt, Pepper, Garlic, Etc.
1 can (10.75 Oz. Can) Cream Of Chicken Soup
2 cups Cheese Of Your Choice (use Usually Use Cheddar Or Colby Jack)
1/2 cups Bread Crumbs
Note: This is a basic, no-frills recipe. Add whatever spices and veggies your family likes to make it your own. Rinse and prepare rice. My rice cooker takes about 20 minutes, which is the only reason why the prep time on this recipe is 25 minutes. Rinse chicken and cut into bite-sized cubes. Cook over medium heat in a skillet until no longer pink, seasoning with salt, pepper, garlic, etc. while it cooks. You can also use a few cans of white meat chicken instead of fresh chicken if you wish (which, with pre-cooked rice, would make this a super quick recipe! ). In a large bowl, mix rice and chicken. This is also the point where you could add in any veggies or seasonings you would like to add. Add the cream of chicken soup. Mix well, and put into a 9x13 casserole dish. Cover with cheese and sprinkle with bread crumbs. Bake dish at 375 degrees F for about 20 minutes. We like to throw it on the top rack and broil it for a little bit once its done baking.